Potato & Carrot Curry Recipe – Authentic Indian Kadai Style

Last Updated on 4 months by Neha Deshmukh

Potato & Carrot Curry Recipe – Authentic Indian Kadai Style

Hey everyone! If you’re anything like me, a comforting, flavorful curry is always a good idea. Today, I’m sharing my go-to Potato & Carrot Curry – a simple yet incredibly satisfying dish that’s bursting with aromatic spices. I first made this when I was craving something warm and cozy on a rainy day, and it’s been a family favorite ever since. It’s perfect with roti, rice, or even a warm naan. Let’s get cooking!

Why You’ll Love This Recipe

This Potato & Carrot Curry (or Aloo Gajar ki Sabzi as it’s sometimes called) is a real winner for a few reasons. It’s quick to make – ready in under 30 minutes! It’s also wonderfully flavorful, thanks to a beautiful blend of spices. Plus, it’s a fantastic way to sneak in some extra veggies. Honestly, who doesn’t love a good, hearty curry?

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 Yellow Potatoes
• 2 Carrots
• 1 tablespoon Coconut Oil
• 1 teaspoon Brown Mustard Seeds
• 10 Curry Leaves
• 1 Red Onion
• 1 tablespoon Ginger Garlic Paste
• 2 Tomatoes
• 1 teaspoon Cayenne / Red Chilli Powder (adjust to your spice preference!)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Crushed black pepper
• 1 can Coconut Milk (400ml / 13.5oz)
• 2 tablespoons minced Cilantro
• 1 Green Cardamom
• 3 Cloves
• 1 inch Cinnamon stick
• 1 Star Anise
• 1 teaspoon Fennel Seeds
• 1 teaspoon Khus Khus / White Poppy Seeds
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Yellow Potatoes: I prefer using Yukon Gold or Maris Piper for this curry. They hold their shape well during cooking and have a lovely creamy texture. Red potatoes also work well! About 500g / 1.1lbs is perfect.

Carrots: Any type of carrot will do, but I like using regular orange carrots for their sweetness. You could also experiment with rainbow carrots for a beautiful presentation.

Coconut Oil: Coconut oil adds a lovely subtle sweetness and authentic flavor. If you don’t have it, you can substitute with vegetable oil or ghee.

Spices: Exploring the Aromatic Blend: This is where the magic happens! The combination of cardamom, cloves, cinnamon, star anise, fennel, and poppy seeds creates a wonderfully complex and fragrant flavor profile. Don’t be intimidated by the list – these spices are readily available in most Indian grocery stores.

Regional Variations in Spice Levels: Spice levels vary hugely across India! This recipe is for a medium spice level. Feel free to adjust the cayenne pepper to your liking. Some families add a pinch of asafoetida (hing) for extra depth of flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cube the potatoes and dice the carrots. Boil them in salted water until they’re tender but still hold their shape. Drain and set aside.
2. Heat the coconut oil in a kadai or deep pan over medium heat. Once hot, add the mustard seeds and let them splutter – this is important for releasing their flavour!
3. Add the curry leaves and stir briefly. Then, mix in the chopped onion and ginger-garlic paste. Sauté until the onions turn a beautiful golden brown.
4. Now for the spices! Add the crushed cardamom, cloves, cinnamon stick, star anise, fennel seeds, poppy seeds, turmeric powder, and cayenne pepper. Cook for a minute or two until fragrant – you’ll know it’s ready when you can really smell the spices.
5. Stir in the chopped tomatoes and cook until they soften and break down.
6. Season with salt and black pepper. Give everything a good mix.
7. Add the cooked potatoes and carrots, and pour in the coconut milk. Gently simmer for about 5-7 minutes, stirring occasionally. Don’t let it boil vigorously, as this can cause the coconut milk to curdle.
8. Remove from the heat and garnish with fresh cilantro.

Expert Tips

• Don’t overcook the potatoes and carrots: You want them to hold their shape in the curry.
• Be careful not to burn the spices: Keep the heat at medium and stir frequently.
• Simmer gently: This is key to preventing the coconut milk from splitting.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation: This recipe is already naturally vegan! Just double-check your coconut milk doesn’t contain any hidden dairy.

Gluten-Free Confirmation: This recipe is also naturally gluten-free.

Spice Level Adjustment: For a milder curry, reduce or omit the cayenne pepper. For a spicier kick, add a pinch of chili flakes or a finely chopped green chili. My friend, Priya, loves to add a whole dried red chili for a serious heat boost!

Festival Adaptations: This curry is often made during Navratri and Diwali festivals in India. During Navratri, some families avoid onions and garlic, so you can omit those ingredients for a vrat (fasting) friendly version.

Serving Suggestions

Serve this Potato & Carrot Curry hot with roti, naan, or fluffy basmati rice. A side of raita (yogurt dip) and a simple salad complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

Can I make this curry ahead of time? Absolutely! You can make it a day or two in advance. The flavours will meld together beautifully.

What is the best type of coconut milk to use? Full-fat coconut milk will give you the richest and creamiest curry. You can use light coconut milk if you prefer, but the flavour won’t be as intense.

How can I adjust the thickness of the curry? If the curry is too thick, add a splash of water or coconut milk. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Can I use a different oil instead of coconut oil? Yes, you can use vegetable oil, sunflower oil, or ghee. However, coconut oil adds a unique flavour that I highly recommend.

What side dishes complement this potato and carrot curry? Raita, a simple cucumber salad, or a side of papadums (Indian crackers) are all great choices.

How do I prevent the coconut milk from curdling? The key is to simmer gently and avoid boiling the curry vigorously. Also, make sure your pan is not too hot.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!